Incredible Southwestern Chicken Salad (Printer-friendly)
Grilled chicken, roasted corn, black beans, avocado and zesty lime-cilantro dressing on mixed greens.
# What You Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For the Salad
09 - 6 cups mixed salad greens (romaine, leaf lettuce, arugula)
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup roasted corn kernels (fresh or thawed frozen)
13 - 1 red bell pepper, diced
14 - 1 avocado, sliced
15 - 1/4 cup thinly sliced red onion
16 - 1/2 cup shredded cheddar or pepper jack cheese (optional)
17 - 1/4 cup chopped fresh cilantro
→ For the Dressing
18 - 1/3 cup Greek yogurt
19 - 2 tablespoons freshly squeezed lime juice
20 - 2 tablespoons olive oil
21 - 1 tablespoon honey
22 - 1 tablespoon chopped fresh cilantro
23 - 1/2 teaspoon chili powder
24 - 1/2 teaspoon ground cumin
25 - Salt and pepper to taste
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Coat the chicken breasts with olive oil, then rub evenly with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Place the seasoned chicken on the grill and cook for 6 to 8 minutes per side, until fully cooked through and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing.
04 - In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, chopped cilantro, chili powder, cumin, salt, and pepper until smooth. Adjust seasoning to taste.
05 - In a large salad bowl, layer the mixed greens, cherry tomatoes, black beans, roasted corn, diced bell pepper, avocado, red onion, cheese if using, and chopped cilantro.
06 - Arrange the sliced grilled chicken over the salad and drizzle generously with the southwestern dressing.
07 - Toss gently to combine all ingredients, or serve the dressing on the side. Serve immediately for the best texture and flavor.
# Expert Tips:
01 -
- The smoky, tangy dressing doubles as a marinade if you are short on time and want to cheat a little.
- Everything cooks in under twenty minutes, so you spend more time eating and less time hovering over a stove.
02 -
- Do not slice the avocado until you are ready to serve because it browns fast and nothing kills a beautiful salad like brown avocado.
- The dressing thickens in the refrigerator, so thin it with a splash of lime juice or water if you make it ahead.
03 -
- Let the chicken rest the full five minutes because cutting too early means losing half your moisture to the board.
- Char the corn in a dry cast iron skillet at high heat for two minutes and your whole kitchen will smell like a roadside taco stand in the best possible way.